How to Grill Skinless Pheasant

by Christopher Godwin

Raw pheasants uncooked.

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Pheasant is a common game bird often prepared by hunters, though it is also found in butcher shops and gourmet markets. Pheasant has a rich taste that is similar to chicken, though the meat is a bit leaner since most pheasant is wild and stores less fat. Since pheasant is fairly lean meat, you need to ensure it isn’t overcooked or it will dry out. For the best overall taste, purchase young pheasant from a reputable meat market or butcher.

Preheat a gas grill to 400 degrees Fahrenheit. Allow the coals in a charcoal grill to heat for 20 minutes.

Rinse the pheasant breasts under cold water and pat the meat dry with paper towels.

Combine 3 tablespoonfuls of extra virgin olive oil and 1 tablespoon of unsalted butter in a small saucepan or microwave-safe measuring cup. Heat the saucepan on low to melt the butter, or microwave the mixture on medium for 20 seconds.

Brush the pheasant breasts with the extra virgin olive oil and unsalted butter mixture. Season the pheasant breast to taste on both sides with kosher salt, freshly ground black pepper and herbes de Provence, if desired.

Place the seasoned pheasant breasts on the grill over the hottest surface area. Cook the pheasant breasts on the first side for seven to eight minutes. Flip the pheasant breasts over using heavy tongs and cook them for an additional seven to eight minutes.

Check the internal temperature of the thickest pheasant breast using an instant-read thermometer. Take the pheasant breasts off the grill when they reach 160 degrees Fahrenheit.

Put the pheasant breasts on a warm serving platter and cover it with aluminum foil for five minutes. This will allow the juices to redistribute throughout the meat, keeping it tender. Serve the cooked pheasant breasts after five minutes.


  • You can replace the herbes de Provence with freshly chopped rosemary, sage or thyme if you prefer.


Photo Credits

  • elena moiseeva/iStock/Getty Images

About the Author

Christopher Godwin is a freelance writer from Los Angeles. He spent his formative years as a chef and bartender crafting signature dishes and cocktails as the head of an upscale catering firm. He has since ventured into sharing original creations and expertise with the public. Godwin has published poetry, fiction and nonfiction in publications like "Spork Magazine," "Cold Mountain Review" and "From Abalone To Zest."